Santa Fe Stuffed Peppers Food

SANTA FE-STYLE STUFFED BELL PEPPERS RECIPE

Steps:

• Heat oven to 450°F.
• Brown meat in large skillet; drain. Return meat to skillet. Stir in corn, salsa and rice.
• Pierce peppers with fork or sharp knife; place, cut sides up, in 13x9-inch baking dish. Fill with meat mixture; cover.
• Bake 20 min. Sprinkle with cheese; bake, uncovered, 5 min. or until melted.

EASY SANTA FE STYLE STUFFED PEPPERS

Steps:

• Prepare rice according to package directions.
• Preheat oven to 425 degrees F.
• Spray large nonstick skillet with nonstick cooking spray. Add meat and brown over medium heat; drain off excess fat. Stir in corn, salsa and rice.
• Pierce peppers with a fork or sharp knife; place in baking dish. Fill peppers with meat mixture. Cover with foil. Bake 20 minutes. Uncover; sprinkle with cheese before serving.

SANTA FE STUFFED PEPPERS

Steps:

• Heat oven to 425°F.
• Brown meat in skillet. Meanwhile, prepare stuffing as directed on package. Combine meat, stuffing, eggs and 3/4 cup salsa.
• Prick each pepper in several places with fork; place on baking sheet. Fill with meat mixture; top with remaining salsa. Cover.
• Bake 25 min. Top with cheese; bake, uncovered, 5 min. or until melted.

SANTA FE STUFFED CHICKEN

Steps:

• Cut some of the cheese into 8 slices, and reserve part of it for the cheese sauce.
• Place 1 chicken breast between two sheets of wax paper. Working from the center to the edges pound with a meat mallet until flat and rectangular shaped. Repeat with remaining breasts. Wrap the flattened chicken breasts around cheese. Secure with wooden picks or uncooked spaghetti noodles.
• Combine the bread crumbs, parmesan cheese, salt, cumin and pepper. Roll the secured chicken pieces in the melted butter and then in the bread crumb mixture. Place chicken breasts in a 13- by 9-inch baking dish, but don't crowd them.
• Drizzle the remaining butter over all eight of the breasts. Refrigerate for 1 hour or freeze to bake later (baking time will be increased by about 5 to 10 minutes).
• Bake in a preheated 400 degree oven for 25 to 30 minutes or until chicken is done.
• Make a roux with butter and flour. Add about 1 cup milk. Bring to a simmer. Add cheese and lower the heat, stirring constantly so cheese does not burn. Add milk as needed to thin out the cheese sauce. Dice bell peppers.
• When chicken is done, pour some cheese sauce over top and sprinkle with diced peppers.

SANTA FE SALSA

Steps:

• Combine all ingredients, except tomato sauce, into a food processor or chopper.
• Pulse gently to consistency of chunky salsa (Be careful to not blend too long or else it will be too watery).
• Add tomato sauce to desired consistency.
• Chill and enjoy!

EASY SANTA FE STYLE STUFFED PEPPERS

Steps:

• Looking for the ultimate recipe for stuffed peppers? Look no further than these savory green bell peppers, made with Success® Brown Rice, melted Colby and Monterey Jack cheeses, your favorite chunky salsa, ground beef and sweet corn. Try them the next time you're craving stuffed peppers and prepare to be blown away! Step 1
• Preheat oven to 350°F. Prepare rice according to package directions. Step 2
• Heat oil in a large, nonstick skillet over high heat. Add beef and brown, undisturbed, about 5 minutes. Then, break up with a spoon and continue to cook for an additional 5 minutes, or until cooked through. Drain off excess fat. Stir in salsa, corn and rice. Step 3
• Pierce peppers with a fork or sharp knife and stand up in a small casserole dish. Fill each pepper with the meat mixture. Step 4
• Cover peppers with foil and bake for 20 minutes, until tender. Uncover and sprinkle with cheese before serving.
• Recipe Tips
• For something different, substitute ground turkey for the ground beef called for in the recipe. Or, make this dish vegetarian by adding a meat substitute, instead of the beef. Add a little heat to this dish by spicing up your ground beef with spicy salsa or with 1 tablespoon of your favorite hot sauce.

SANTA FE STUFFED PEPPERS

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Cut the stem end of the peppers to remove a thin cap.
• 3. Carefully remove the seeds and membranes. Rinse the peppers and dry. * If needed very thinly slice the bottoms so the pepper will stand up.
• 4. Place the beef in a skillet and brown it, stirring to break it up as you do. Thoroughly drain the grease. Return the beef to the skillet.
• 5. Add the garlic powder, chili powder and cilantro. Stir to mix well. Cook 2 minutes and remove from heat.
• 6. Add the salsa, corn, black beans and rice. Mix well.
• 7. Gently stir in avocado. Add the cheese and stir to mix.
• 8. Place the peppers in a baking dish. Even fill each with the beef mixture.
• 9. Cover with foil and bake 20 minutes.
• 10. Uncover and bake for 10 more minutes or until the peppers are tender.

EASY SANTA FE STYLE STUFFED PEPPERS

Steps:

• Prepare rice according to package directions.
• Preheat oven to 425 degrees F.
• Spray large nonstick skillet with nonstick cooking spray. Add meat and brown over medium heat; drain off excess fat. Stir in corn, salsa and rice.
• Pierce peppers with a fork or sharp knife; place in baking dish. Fill peppers with meat mixture. Cover with foil. Bake 20 minutes. Uncover; sprinkle with cheese before serving.